Quails in Rich, Red, Indian Sauce

Quails are often eaten in India, and, since tasting them there, I find it difficult to resist cooking all game birds in an Indian style because it works so well. In this dish, I cook the little birds slowly in a thick and wonderful sauce so that the sauce is as much a part of the dish as the quails. Served with plenty of rice, either basmati or brown, you should only need one bird each as the long cooking ensures that you get every piece of flesh off the bones and there is plenty of sauce.